Pork and rice stuffed cabbage rolls
Steamed pork and rice stuffed cabbage rolls are an all-in-one meal. Filled with carrot, mushrooms, pork mince, garlic, ginger and rice. Tasty when served with a dipping sauce of your choice such as chilli oil or a garlic ginger soy sauce.
Ingredients
Method
Ingredients
- 1 large savoy cabbage (about 14 leaves)
- 400g pork mince
- 1 cup cooked rice
- 100g mushrooms, finely diced
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 ½ Tbsp freshly grated ginger
- 3 cloves garlic, minced
- 3 Tbsp soy sauce
- 1 ½ Tbsp sesame oil
Method
- Blanch the cabbage leaves in boiling water for 30 seconds, then drain and place on a clean tea towel to cool. Cut out the thick stem of each leaf if required.
- Meanwhile, in a large bowl, combine pork mince, rice, mushrooms, carrot, onion, ginger, garlic, soy sauce. Season with pepper and stir until well combined.
- Lay one cabbage leaf on a clean working surface and place a quarter cup of the pork mixture in the centre. Fold in the sides, then roll tightly. Repeat with the remaining leaves and pork mixture.
- Arrange the rolls, seaside down in a steam basket and steam for 15 minutes or until cooked through.
- Serve and enjoy.
Top tip: Complete the dish with a sprinkling of toasted sesame seeds and thinly sliced spring onion.
Green cabbage leaves can also be used for this recipe instead of savoy cabbage if you cut out most of the thick stem before rolling.